There will not be one south Indian who would say no to Dosas. I am kidding there might be a few who would prefer to eat Idli than Dosa or something else like a toast or probably muesli. I know few people who wouldn’t want dosa as their breakfast when they were back home. Now they miss it’s so much that even if you talk about it, they feel nostalgic and when they land in India the first thing they want to eat in the airport is Dosa! ( I am talking about my children especially!).

Basically, this is a crepe made out of lentils and Legumes. Dosas in those days were made with planning, it was a planned breakfast. Now #Dosas can be made anytime with or without planning!! as we don’t have time for anything these days and tend to go for fast foods, even simple tasks like cooking a meal has become a tedious job. Dosa comes in various forms, these days you can find Dosa made using different ingredients and different methods. However, I don’t mind eating it in any way or any form it comes, either fermented or not.

#Dosa or Dosay or Dosai spell it, however, you like, they are just delicious. It is said that #Dosa was originated in Udupi, Karnataka. One of my favourite cuisines in the world. If you are in Karnataka you wouldn’t or shouldn’t miss eating in an authentic Udupi restaurant for a Kannadiga food.

Whatever it is, there are some basic Dosa which you wouldn’t want to miss…Some of them are Masala Dosa, Plain Dosa, Uttapam, Rava Dosa and Set Dosa. You might get the same kind of accompaniments for all the dosas said above. But, set Dosa is the one, which is always served with fantastic saagu, chutney and sometimes aloo gadde palya (potato curry) in some restaurants.

Set Dosa is one of the popular Breakfast dishes in Karnataka which you can find almost every hotel or darshinis, like Pongal, Idli, Masala Dosa, Uppuma etc. As far as I remember in those days when I was a little girl we used to eat 4 dosas in a set dosa plate, they used to be of palm size served with chutney and saagu ( a slightly spicy curry or korma with mixed vegetables or sometimes with potato Saagu). Gradually set dosas changed to only three as most diners couldn’t consume 4! either they used to share or just ask for half set dosa! Slowly they started serving 3 but I feel now dosas are an inch bigger than before. Now in my hometown if you go to any restaurant it is served only 3 a plate.

Masala Dosa is the ultimate version of Dosas nothing can beat it. But set dosa is like a full meal these crepes or pancakes are spongy and slightly thick these are also called sponge dosas it is less greasy too! comparably. It is cooked only on one side and should be served in a set of 3.

Here is how it is made, I have used Red rice to make it so you can see it is red in colour! You can substitute the same proportion for white rice and use the same method.

Set Dosa/ A Crepe or pancake with thousand holes

Recipe Author: Jayasri
Recipe Type: Breakfast/ Indian
Cuisine : Indian
Prep time : 6hrs soaking time & 8hrs Fermenting time
Cook time : 10 to 12 minutes
Serves : Depending on how much batter you use.

Wash and soak Rice, Fenugreek seeds and Moong dal/Channa dal in a vessel
wash and soak Urad dal separately
Wash and soak Beaten rice separately.
They should be soaked for at least 6 hours. After 6 to 7 hours grind them into a very fine paste. I usually grind Poha/Beaten rice with rice so it grinds very well and then I grind Urad dal separately.
Once everything is finely ground to a fine paste. Mix all the batter and leave it to ferment for at least 8 hours or overnight, depending on where you live.
Once it is fermented take the batter as required for how much you would like to use and add some water to make into a pouring consistency like pancake.
You can add salt to the whole batter or add it to the quantity you are using.
Heat the tawa/ Pan / girddle season it with oil use a cut onion or a brush to do so.
Spread the batter in a circular motion to make set dosa,do not try to spread it thinly it should be thicker close it with a lid. Once cooked you will see loads of holes in them, then sprinkle oil and leave it for another minute then take it out and serve it with any accompaniment you have chosen with it.

Notes:
Sometimes when we make the batter in winter because of the cold weather it takes 15 hours to ferment! So, totally depends on the temperature just like your bread where yeast needs a warm temperature . But, the dosa batter needs warmer temperature than this.

Delicious Soft and spongy Pancakes / crepes served with chutney and saagu, A south Indian delicacy

Author: Jayasri

Recipe type: Indian Breakfast

Cuisine: Indian

Ingredients

Red Rice / White Rice: 3 and ½ Cups

Black Urad dal / Uddina Bele: ¾th Cup

Poha / Beaten Rice: 1 Cup

1 tbsp of Fenugreek seeds

1 fist full of Moong dal or Channa dal

Instructions

Wash and soak Rice, Fenugreek seeds and Moong dal/Channa dal in a vessel

wash and soak Urad dal separately

Wash and soak Beaten rice separately.

They should be soaked for at least 6 hours. After 6 to 7 hours grind them into a very fine paste. I usually grind Poha/Beaten rice with rice so it grinds very well and then I grind Urad dal separately.

Once everything is finely ground to a fine paste. Mix all the batter and leave it to ferment for at least 8 hours or overnight, depending on where you live.

Once it is fermented take the batter as required for how much you would like to use and add some water to make into a pouring consistency like pancake.

You can add salt to the whole batter or add it to the quantity you are using.

Heat the tawa/ Pan / girddle season it with oil use a cut onion or a brush to do so.

Spread the batter in a circular motion to make set dosa, do not try to spread it thinly it should be thicker close it with a lid. Once cooked you will see loads of holes in them, then sprinkle oil and leave it for another minute then take it out and serve it with any accompaniment you have chosen with it.

Notes

Sometimes when we make the batter in winter because of the cold weather it takes 15 hours to ferment! So, totally depends on the temperature just like your bread where yeast needs a warm temperature . But, the dosa batter needs warmer temperature than this.

3.4.3177

Share this:

Like this:

Dosaay or Dosa, when I hear that word my mouth waters, at least, I would say for most of the south Indians it would right? If you got the batter ready your breakfast is easy peasy. Just like Idlies it is comfort healthy and classic. A must breakfast in every south Indian home with lots of variations. If I make the batter once it stays up to almost a week and we can make as many variations as we like. I haven’t kept the batter for a week usually 3 days max and a minimum of 2 days at most.

Back home in Bangalore we have lots of Darshini’s and exclusively Dosa joints who make just Dosa, there is always a big crowd, any time of the day. When you spread the Dosa on the tawa (Girdle) whole house is filled with the aroma and all I can say is you just can’t say no. The bile juices are aroused and fill your tummy making you run to the kitchen. That’s what my children say!

Every morning at least 4 to 5 times I need to keep calling them to come down and have their breakfast. I mean Literally break the fast as they don’t get up until past 12 (that’s when they have their holidays). When it’s Dosa they come running down when they get the aroma of Dosa right into their Duvet.

When I say dosa their next question is ‘’amma jothegenoo’’ (what’s with it?) aloogadde palya maadideeyaa? (Have you made potato curry to go with it?) Standard question and answer which they ask and answer themselves. Because I don’t have to because they know I would definitely make it! Do you know why my children love to go to India just to eat masala dosa their first preference then visiting the family, Last time when we visited almost 4 days in a week we had breakfast outside, I thought my mum had some time off from her cooking spree up and early in the morning so she can plan and cook leisurely our Lunch and Dinner :). Every time when we visit India and every hotel they visit especially my twins – one orders Dosa and the other Idli.

When they come home from Uni now, the first thing they text me is Amma make Dosa/ Idli. Especially my son thinks I am the loveliest/greatest/awesome etc etc, mum in the universe on every morsel he eats. My girls keep laughing and tell me amma he is buttering you up. He brings out all the Adjectives possible to praise me.

So, all this started because of these twins from past 2+ years. I make a lot of readymade stuff at home for my hubby who keeps travelling even though he loves Dosa and Idli he prefers to take something he can cook quickly like a one pot meal. When my children left for Universities I started worrying about their food habits, especially my son who loves south Indian food, my daughter she manages with pasta but not him. He needs his rice and sambhar at least once in a day.

That’s when I started planning to make readymade food and freezer meals. I cook and freeze some meals so that they can just take it out and warm them up (and I keep filling up their freezer now and again!) I make readymade Idli batter and Dosa batter because they did not like the shop bought ones, unfortunately. This Dosa batter seems to be close to the home-made authentic Dosa batter so my children say that’s their verdict. That’s what my family say! I had never thought of sharing it. One of my friends asked me as she liked it when she had it at my place and suggested why not post it on the blog. Sometimes I get scared to post thinking people may not like it or if it is not up to the mark, but as my friend said ‘’Jay you can’t please everybody, at least, it may be useful for some, go ahead and post it’’ my kids wanted me to share it as they said, it’s useful for their friends too. I have a few fans because of my children’s friends. I will share some of my ready-made mixes. Keep checking my blog for updates. So here is my recipe.

I would like to tell you before that it is not the original authentic batter which is usually soaked for few hours and had to get fermented before use. This is nearly there. Tastes good (I won’t say great because I want you to try and tell me if it is really a great recipe).

Dry Roast the rice flour, Gram flour and Urad Dal flour for few minutes, until it is slight warm enough. Allow it cool down. Then dry roast Aval and Rava (Semolina) until they are warm enough as well. Allow it cool down as well.

Once Aval and Rava is cooled down grind them to a very fine powder and then mix it with other flours. To this add Eno fruit salt and sieve them 2 to 3 times until they are well blended together. I pack these in small air tight pouches so they can use one pouch at a time.

TO MAKE DOSA BATTER

To the above mix, you can add water as much is needed to make it into a Dosa batter consistency and add salt as required and proceed to make Dosa as is usually done. This Dosa turns out to be very crispy and has a good colour as well.

NOTES

You can use this Dosa batter as said above like readymade mix.

You don’t have to make it immediately prepare this flour without the Eno fruit salt. Day before just add water as needed and leave it to ferment overnight and make Dosas in the morning! You don’t have to grind anything saves your time.

I don’t use any preservatives but if you want you can add ½ tsp of citric acid they say it’s a mild preservative. But, as far as I know all preservatives have their minus points. I read that if you have IBS problems or digestive problems it might trigger on a longer usage.

For the above flour mix, I mixed around 2 ½ liter of water. I haven’t specified how much water because the flours I use and other ingredients I use may differ from the products you use.

I make my own methi powder.

Hope this helps any questions write to me. Try out and tell me if you like it.

A perfect ready made mix for Dosa, turns out beautifully crispy and tasty. A south Indian breakfast Delicacy

Author: Jayasri

Recipe type: Breakfast

Cuisine: South Indian

Serves: 25

Ingredients

INGREDIENTS:

2¼ cups of Rice flour

½ Cup Urad Dal flour (I use readymade powder)

½ Cup Aval/Poha

½ Cup fine Semolina (Upma Rava)

1 tbsp powdered Methi flour

4 tbsp of Gram Dal flour (Besan flour)

1 tsp Eno fruit salt (check my notes)

Instructions

Dry Roast the rice flour, Gram flour and Urad Dal flour for few minutes, until it is slight warm enough. Allow it cool down. Then dry roast Aval and Rava (Semolina) until they are warm enough as well. Allow it cool down as well.

Once Aval and Rava is cooled down grind them to a very fine powder and then mix it with other flours. To this add Eno fruit salt and sieve them 2 to 3 times until they are well blended together. I pack these in small air tight pouches so they can use one pouch at a time.

TO MAKE DOSA BATTER

To the above mix you can add water as much is needed to make it into a Dosa batter consistency and add salt as required and proceed making Dosa as is usually done. This Dosa turns out to be very crispy and has a good colour as well.

Notes

You can use this Dosa batter as said above like readymade mix.You don’t have to make it immediately prepare this flour without the Eno fruit salt. Day before just add water as needed and leave it to ferment overnight and make Dosas in the morning! You don’t have to grind anything saves your time.I don’t use any preservatives but if you want you can add ½ tsp of citric acid they say it’s a mild preservative. But, as far as I know all preservatives have their minus points. I read that if you have IBS problems or digestive problems it might trigger on a longer usage.For the above flour mix I mixed around 2 ½ liter of water. I haven’t specified how much water because the flours I use and other ingredients I use may differ from the products you use.I make my own methi powder.

3.4.3177

Share this:

Like this:

Hi everybody, Hope you are all doing well, today I am here with a new recipe and also new way to shop, to all my Indian readers and bloggers, Shopping is what we all love to do, everybody like to shop, and each of us have different tastes and interest right ? If you ask me anywhere I go or if I go through online I always keep looking at kitchen things and Ingredients, vegetables and fruits from different cuisines and around the world. what are your interests in shopping, Check out this website Cuponation for hundreds of bargains on online shopping with loads of coupons to enjoy shopping Immensely. Jabong and Myntra are two sites in this website. Linking this recipe to Bharathy’s first event, check out her blog and Enjoy shopping.

This recipe is not something new as I said earlier, A new wine in an old bottle, A slight twist to our authentic Urad Dal vada recipe, A twist which our customers loved, so has come to e-book, as my judges, critics showed a thumbs up sign, It all started with something I promised my kids I would prepare it when they came back from college, Now, what was it , It is something everybody loves , Gobi Manchurian, my kids love it as everybody who has tasted it do, It is a fusion of Indo-chinese cooking, but, decided to make something else, ( Just like I twist my reicpes!!). When Kalyani announced this month’s Magic mingle – Urad dal and Lemon, I have been thinking, and I came up with this, I was a bit worried to post, as one of the posts I made with Haldiram’s samosa and turned it into a chat, one of the readers thought that it was ridiculous to make chat like that, Personally I feel their is no such specific recipe that you have to make chat only with these, right ?. In Bangalore we have so many chat center’s and you would be surprised to know the different kind of chats people make, eat and enjoy. Thinking in that line I thought why not when you like Vada, Dahi in your chat why not turn it into a chat., to make slightly healthier I added some more Dals to it, But, it totally your choice to make it the way you want to give it a twist.., I will give you some variations in the end.
Coming to my recipe.. what and how I made it. read through…

FOR MAKING VADAS
Soak Urad dal, channa dal, moong dal and Horse gram for 3 hours. Wash and soak poha saperately.
Chop Capsicum / green pepper, Green chillies, curry leaves and crushed Black Pepper.
Grind all the soaked Ingredients above with ginger and poha in it. use very little water, by sprinkling or tbsp water now and then, and grinding it into a smooth paste,Important point: Do not add too much water, this will make the batter obsorb more oil and vadas will be very oily and kind of losses its texture, Once it is completely grinded well, you will notice that batter when picked will not stick to your hands, it will fluffy.

Once the batter is ready add all the other Ingredients mix well and fry them in hot oil, make small round balls with a small hole in the middle and fry them. Heat the oil, hold your palm on top of the oil ( not very close ), when you feel the heat that means your oil is hot, keep the flame to medium add a drop of the batter to check if it is hot, within a few seconds if the batter springs on to the top that means your oil is perfect. Now fry the batter as vadas, once they are golden red in colour, take them out of the oil and drain them on a kitchen paper.

METHOD TO MAKE THE CHAT
Grate carrots, chop onion, and all the other Ingredients under chat mix well and keep aside, do not add salt.
Once the vadas are ready add salt and lemon juice to the chat otherwise it will start giving out water, so add it in the end mix well just before serving.

METHOD TO MAKE DAHI MASALA
Take 1 or 2 cups of Plain Yogurt / Dahi in a bowl to this add little salt ( not too much as vada, chat mixture all have salt in it ), then add required quantity to chat masala, chilli powder, sugar accordingly as required to the quantity of Yogurt you are using. Above I have give for the quantity of one cup mix well and use.

ASSEMBLING DAL DAHI VADA CHAT
Cut the vadas horizontally into half, place them on a plate, sprinkle the chat mixture on top of it, then add the sev or some spicy mixture on top of it, add sweet chutney, green chutney as required to the Dal vada, you can enjoy the chat as it is or you can add Dahi Masala to it and enjoy the chat.

We all loved the chat with Dahi / Yogurt Masala, it was very tasty. So, I decided to call this Dal Dahi Vada Chat.
This was my chat as I just ate one (a little bit one was mine!!) , cut the vadas horizontally into half, sprinkle the chat on top of it as shown in the pictures, then pour Dahi Masala on top of it. Enjoy…

This Chat goes to Magic Mingle of Kalyani’s this month she gave us Urad dal and Lemon juice., tune in I have some more recipes on this combo..

VARIATION: You can just make this with only Urad dal, You can omit capsicum/peppers from this above recipe, Make it VEGAN by not using Yogurt in this recipe or you can use soy yogurt.

Share this:

Like this:

Absolutely yummilacious!!, You will never want to try one more recipe, divine taste, and gorgeous.., I could say a lot more to this chutney powder. If you are from Bangalore, Karnataka, everybody would know of Subbamman Angadi in Gandhi Bazar and definitely would have bought this kind of chutney powder. I can promise you this recipe beats that recipe. This is second version with this kind of chutney powder. The first one is here. You would love that too…, But this one is outstanding.
Last time when I went home, I stayed in my sis home, her MIL who is also related to us in many ways!!, makes this chutney powder my kids had fallen in love with this. She is a very good cook, and she thinks I am the good one, bless her, she asks me what do you do with this, with that vegetable and things like that :). Basically she is a fantastic lady, very helpful, very understanding and I could write a lot more about her. She has a special place in whole of the family and everybody loves her to bits.

This post and this recipe is dedicated to her, she has a very special place in my Heart – I love you so much Leela aunty. The last time I was making this, I was chatting with Lata and told her I got tired of grating nearly a kg of Copra and my hands were paining, she asked me why are you grating so much, I said I miscalculated and I have ended up in making this Chutney pudi in Kgs!!. She thought I have gone completely bonkers. Well, any way I made around 1 and 1/2 to 2kg of Chutney pudi I think, I did not measure, and it lasted more than 4 months.., I have to make it again, kids are demanding.., I got all the things only thing is I have to make it again (dreading to grate Copra though!!).
Here is the recipe details, hope you like it and enjoy it as we all do….

METHOD:
In a pan with a tsp of oil, fry each one of the Ingredients separately and in a low flame.
When you are frying dals & mustard seeds, add Dry red chilies with them and fry this way, Frying only chilies will give that spicy aroma, which is quite harsh, and makes your throat tickle and you might start coughing.
Frying chilies in portions with other ingredients makes it more subtle and easy to handle the Ghaatu (or harshness).
First of all add a 1/2 tsp of oil fry Channa dal to golden colour.
Next Urad dal with a 1/2 tsp of oil to golden colour.
Then fry Tamarind until they become too soft, when they cool down they harden up.
Then fry mustard seeds they too change colour to a darker colour and starts spluttering.
Then fry curry leaves
Then grate Jaggery and keep aside.
Grate Copra/Dry coconut and fry them without oil into a golden colour and keep aside.
Allow all the ingredients to cool down completely, this way your mixie will not get spoiled.

Now Mix them all together with Hing , and grind them in batches as it is a large quantity to a very coarse powder, then in the end with the last two batches Grind the ingredients first then with one batch add grated jaggery and give a little pulse just to ensure it is mixed, don’t run it too much. Next batch of the powder ingredients grind Copra with a pulse, that is quick movements, to the first setting for a minute, come back and run the mixie again for a minute this way it will not become too soft and too oily.
Take all the Grinded ingredients into a large bowl now add required quantity of salt, mix them well together with you hand so that every thing is well incorporated.

Taste and adjust Salt and give a thorough mix.
Heat a pan , heat oil then add mustard seeds when they splutter switch it off. Give it few minutes so it cools down add this seasoning to the Chutney powder, Mix well again.
It is now ready to be served.
This Chutney powder is Semma tasty ( very tasty), goes very well with Idlis, Dosas, Chapatis, my fav is with Rottis (Akki or Ragi rotti).
You can even enjoy like my friend U who sits on my breakfast bar with my pickle and chutney powder in front of her puts little on her palm, and starts licking it up!!, she is regular customer for this powder especially!!

MY TIPS:

In Bangalore, you get powdered Tamarind, you can substitute that instead of Tamarind which is very easy process.

This Chutney powder is the second entry for my Blogging Marathon started by Srivalli, check out all my other friends who are running this marathon with me.., Hope my friends and you all enjoy this as much as we do…
adieu.., c u soon with an other recipe….

Take an other look at my Chutney powder and I will sign off…

An update for this post:
As everybody is asking me what are those two different chilies I have and always have used in many of my recipes, I would like to elaborate about them a bit..

BYADGI CHILIES: It is very popular chili from Karnataka, It is grown in Byadgi town, in Haveri district of Karnataka. These chilies are crooked in shape and long, they give a deep colour to the dishes and mild in flavour. These chilies have are not too spicy and gives a sweetness to the dish (don’t get confused they are spicy too but not as spicy as the other varities – more like kashmiri chilies you can substitute kashmiri chillies )

GUNTUR CHILIES:These chilies are grown in Guntur, Andra pradesh, they are very spicy, you can see it in the left side of the photo.

So I usually combine both it to give the rich colour to the end product!!.., If are anytime in Bangalore get these Byadgi chilies and try it in your dishes you will notice the difference. As I don’t get them here I bring it from India!. You can only use just the Byadgi chilies and you will see the difference you find with the colour and the taste of the dish!
Try it out and tell me if you liked it….

As some of you have been asking me about Jaggery, I am doing an other update you can try using any other kind – I have give few links I found googling click on them.Jaggery / Goor /Bella . I have found that you get in powder / block and some other forms. You just have to break them down. I measured the 1/2 cup jaggery which I had mentioned and weighed it was around 120 gms. Hope this helps

Share this:

Like this:

This is my Children’s favourite Breakfast/Tiffin , If you ask them any time of the day, or take them to a hotel everyday, they will always ask for Dosa, They wanted me post this recipe, as they want to treasure it. They say mum prepares the best Dosas in the world and the most crispiest Dosa for my eldest, and tastes just like Masala Dosa from cafesri in Bangalore. I do not know truthfully if it is just like that, but I like this combo and usually prepare Dosa like this. This is my mom’s recipe.

CRISPY MASALA DOSA

Recipe source: My mom

Prep time : 10 minutes

Soak time: 6 to 7 hours

Grinding time: 1 hour

Ingredients:
4 cups of Ordinary Rice
1cup of Kusbalakki (White Easy cook rice)
1 heaped cup of Urad dal/Black Gram dal
2 tbsp of Green Gram
2 tbsp of Fenugreek Seeds
2 tbsp of Chenna dalMETHOD:
Wash thoroughly and Soak all the above said ingredients in one vessel and Urad dal in a different vessel for 5 to 6 hours. Grind them separately into a nice paste in Grinder or mixer.

TIPS:

If you are Grinding in a Grinder then I like to share somethings which I feel is important, grind Rice and other ingredients except Urad dal for 1/2 an hour to 45 minutes to a smooth paste consistency (pancake batter). Leave the gadget for 10 to 15 minutes to cool down as the motor gets heated up in the process, then grind the next batch. You don’t want your gadget to spoil.

If you are using your Mixer grind little by little giving time to cool down as it heats up very quickly, If the batter gets heated up Dosa or Idlies don’t turn out very well. Add water little by little and grind it you can even use the pulse setting in it.Leave them until they ferment, may be in warm places they may ferment very soon within overnight but cold places like here you need to keep them in a warm place and allow it to ferment for 12 to 15 hours ( Check Notes)Once they ferment add salt, mix well and it is now ready to make Dosas in the usual way (Check Notes).

Serve it with Dry Potato Curry and coconut chutney and Onion Sambhar.
For MASALA DOSAS You need to make Red Chutney which is poured over on the last round of the dosa, with nice bit of oil , keep the potato curry in the middle and fold it in two’s or triangles or cones or any way you like in the restaurants and is served with chutney and sambhar. Oh! just thinking of Masala Dosa reminds me of Vidyarthi Bhavan in Gandhi Bazaar he generously puts a dollop of Benne or Butter on top of it before serving. It is heavenly and the whole area is filled with the Dosa smell….. and makes you hungry!

POTATO DRY CURRY FOR THE FILLING

INGREDIENTS :

1/4 Kg Potatoes

1/4 Kg or little less Onions

4 to 5 Green chillies

1 tbsp of channa dal

1 tbsp of Urad/Black gram Dal

1 tsp Mustard seeds

1 tsp of turmeric powder

1 sprig of curry leaves

4 to 5 sprigs of coriander leaves

3 to 4 tbsp of oil

METHOD:

Wash and cook the potatoes in the pressure cooker from 2 to 3 whistles depending on the potato you are using, and allow it to cool

Next peel the skin of the potatoes, and mash them slightly so they break into pieces.

Take a wok, heat oil, add mustard seeds, when they start spluttering, add chopped green chillies and fry until they turn colour,

Then add all the dhals and fry them until they change colour, add Turmeric,Then add onions and fry them until they are transparent.

Now add the curry leaves mix once and then add the mashed potato, and sprinkle desired quantity of salt, mix well , sprinkle little water and close the lid for few minutes, allowing the potatoes to absorb all the spices into them.

sprinkle chopped fresh coriander leaves mix well and now they are ready to serve.

RED CHUTNEY

INGREDIENTS:

5-5 (Guntur-Badgi) Red chillies

1 tsp jeera

3 to 4 flakes of Tamarind

little jaggery

1 big onion

2 to 3 pods Garlic (optional)

salt to taste

METHOD:

Soak chillies and tamarind in water

fry onion to transparent

mix all the above said ingredients and grind it into a smooth paste.

Make it little watery so that you can pour it on the Dosa, on the circles created when spreading it.

Some of the Restaurants use Garlic powder as an alternative to Red chutney and here is the Recipe for garlic powderGARLIC POWDER

INGREDIENTS:

1/2 cup of Garlic peeled

1/2 cup of dry coconut or copra

5 to 6 flakes of Tamarind or gooseberry size

1/2 tsp of Ghee

6 to 7 Red chillies

little jaggery

salt to taste

METHOD:

Peel and keep the Garlic pods.

Heat Ghee in the pan roast the garlic pods nicely

Then add dry coconut and Tamarind and just roast them to just warm up

Take out and keep them aside, In the same pan add a bit of oil and fry the chillies.

Then mix all the ingredients together and grind it into a coarse powder (chutney pudi consistency)

Use this just like the Red chutney and sprinkle on the dosa, Then keep the potato curry and fold.

NOTE: This Garlic powder is good for Baananthis/ Post partum (that is ladies who have just given birth to babies) Women who have gone through this process after the birth of a baby they give different type of foods, which helps the mothers to get their immunity and strength back to normal for all the trouble they have taken to bring a new life on to the earth!.COCONUT CHUTNEY:

INGREDIENTS:

1 or 1/2 coconut

2 to 3 tbsp of Chutney Dal/Hurigadale/Pottukadalai

Tamarind Gooseberry sized

5-6 Green chillies

2 to 3 sprigs of coriander leaves

a pinch of asafoetida

salt to taste

1/4 tsp sugar

METHOD:

Slightly warm up the gooseberry sized tamarind directly on the stove holding with the help of Tongs (I got this thing from some cookery show I think it says the bad qualities of Tamarind gets diminished of doing so!)

Then Grind grated coconut, tamarind, salt, asafoetida, sugar and coriander leaves in a mixie to a nice paste.

Give a seasoning with a tsp of oil and 1 tsp of mustard seeds to the ground paste and now it is ready to serve.

TIPS

When you roast dosa on tawa using ghee instead of oil it gives a special aroma and gives a good colour as well. Applying butter on the dosa or before serving put some butter on top of the dosa and serve.

Cut a small onion horizontally rub on the tawa or pancake girdle before you spread the dosa, This will help you lifting the dosa more easily. Always cook in a medium heat this will keep the temperature same and tawa will not get heated up. After making 4 to 5 Dosas sprinkle some water on the tawa which will cool down the tawa and maintains the tawa well.

NOTES:
Here as it is cold during winter fermentation takes longer time, you can keep the batter in oven – electric ovens have light you can switch it on and leave Or keep next to Heater Or in Boiler room where it will be very warm.
Dosa batter will be thicker in consistency, Every time you plan to make Dosa take as much batter as you need add water to bring it to pancake consistency and make Dosas with it.

Hope I didn’t bore you with so many chutneys to a single Dosa! well, as we know We all love Dosa and it is a Great South Indian Tiffin Variety which is so famous world wide!!.

Crispy Mysore Masala Dosa with different kind of Chutneys and Potato curry

Next peel the skin of the potatoes, and mash them slightly so they break into pieces.

Take a wok, heat oil, add mustard seeds, when they start spluttering, add chopped green chillies and fry until they turn colour,

Then add all the dhals and fry them until they change colour, add Turmeric,Then add onions and fry them until they are transparent.

Now add the curry leaves mix once and then add the mashed potato, and sprinkle desired quantity of salt, mix well , sprinkle little water and close the lid for few minutes, allowing the potatoes to absorb all the spices into them.

sprinkle chopped fresh coriander leaves mix well and now they are ready to serve.

METHOD FOR RED CHUTNEY:

Soak chillies and tamarind in water

fry onion to transparent

mix all the above said ingredients and grind it into a smooth paste.

Make it little watery so that you can pour it on the Dosa, on the circles created when spreading it.

METHOD FOR GARLIC CHUTNEY POWDER

Peel and keep the Garlic pods.

Heat Ghee in the pan roast the garlic pods nicely

Then add dry coconut and Tamarind and just roast them to just warm up

Take out and keep them aside, In the same pan add a bit of oil and fry the chillies.

Then mix all the ingredients together and grind it into a coarse powder (chutney pudi consistency)

Use this just like the Red chutney and sprinkle on the dosa, Then keep the potato curry and fold.

NOTE: This Garlic powder is good for Baananthis/ Post partum

METHOD FOR COCONUT CHUTNEY

Slightly warm up the gooseberry sized tamarind directly on the stove holding with the help of Tongs (I got this thing from some cookery show I think it says the bad qualities of Tamarind gets diminished of doing so!)

Then Grind grated coconut, tamarind, salt, asafoetida, sugar and coriander leaves in a mixie to a nice paste.

Give a seasoning with a tsp of oil and 1 tsp of mustard seeds to the ground paste and now it is ready to serve.

Notes

If you are Grinding in a Grinder then I like to share somethings which I feel is important, grind Rice and other ingredients except Urad dal for ½ an hour to 45 minutes to a smooth paste consistency (pancake batter). Leave the gadget for 10 to 15 minutes to cool down as the motor gets heated up in the process, then grind the next batch. You don't want your gadget to spoil.If you are using your Mixer grind little by little giving time to cool down as it heats up very quickly, If the batter gets heated up Dosa or Idlies don't turn out very well. Add water little by little and grind it you can even use the pulse setting in it.Leave them until they ferment, may be in warm places they may ferment very soon within overnight but cold places like here you need to keep them in a warm place and allow it to ferment for 12 to 15 hours ( Check Notes)Once they ferment add salt, mix well and it is now ready to make Dosas in the usual way (Check Notes).Some of the Restaurants use Garlic powder as an alternative to Red chutney and above is the Recipe for garlic powder This Garlic powder is good for Baananthis/ Post partum (that is ladies who have just given birth to babies) Women who have gone through this process after the birth of a baby they give different type of foods, which helps the mothers to get their immunity and strength back to normal for all the trouble they have taken to bring a new life on to the earth!.When you roast dosa on tawa using ghee instead of oil it gives a special aroma and gives a good colour as well. Applying butter on the dosa or before serving put some butter on top of the dosa and serve.

Cut a small onion horizontally rub on the tawa or pancake girdle before you spread the dosa, This will help you lifting the dosa more easily. Always cook in a medium heat this will keep the temperature same and tawa will not get heated up. After making 4 to 5 Dosas sprinkle some water on the tawa which will cool down the tawa and maintains the tawa well.Here as it is cold during winter fermentation takes longer time, you can keep the batter in oven - electric ovens have light you can switch it on and leave Or keep next to Heater Or in Boiler room where it will be very warm.Dosa batter will be thicker in consistency, Every time you plan to make Dosa take as much batter as you need add water to bring it to pancake consistency and make Dosas with it.Serve it with Dry Potato Curry and coconut chutney and Onion Sambhar.For MASALA DOSAS You need to make Red Chutney which is poured over on the last round of the dosa, with nice bit of oil , keep the potato curry in the middle and fold it in two's or triangles or cones or any way you like in the restaurants and is served with chutney and sambhar. Oh! just thinking of Masala Dosa reminds me of Vidyarthi Bhavan in Gandhi Bazaar he generously puts a dollop of Benne or Butter on top of it before serving. It is heavenly and the whole area is filled with the Dosa smell..... and makes you hungry!

3.4.3177

Share this:

Like this:

Hi everybody,
How is the day been with you all, I had quite a busy day, go to work come back home start all over again. Wondering what to cook is sometimes a big issue for me, when you have teenage children around you, My twin doesn’t like chutneys making side dishes to Dosa, Idli, Chapati etc.., is a big thing to deal with.
Thuvaiyal and Chutney are two different types, Thuvaiyal or Thogayal is usually made with roasted Dals, Chutney is simple and quick without much roasting and usually made with raw Ingredients. Thogayal/Thuvaiyal can and usually eaten mixed with rice in south of India especially in Tamil Nadu , where in chutneys usually go well as an accompaniment.

We make different variety of Thuvaiyal/Thogayal, This is one such which I learnt from my Mom, She makes with Vegetable peels like Ridge Gourd Peel, Chayota/Chow-Chow peel, etc.
After you peel the vegetables you can use them straight away or you can store them in the fridge for future use, they usually store up to 2 to 3 days.
In Kannada there is a saying called “kasadinda Rasa” (which means making something out of waste), Before we used to throw away peels not realizing that they had lot of nutrition in them, nowadays people have started to learn more things and do not want to throw away nutrients unknowingly, So we have started to try and use every bit in a vegetable or fruit, Lots of recipes where in our ancestors used have come back into our kitchen these days.
Mum taught me this which has thrown a creative side to my cooking as well, Chayota/Chow-Chow has always been my favourite vegetable, It is also called Bangalore Katharika (don’t know why it is called I came to hear about it from R’s fraternal aunts who lived in Madras), You cannot get this vegetable every where, It is mostly found in abundance in Karnataka to my knowledge. This vegetable has a sweetness to it, when mixed mild spices it turns out to be very delicious.

This is a very easy vegetable to grow will make an other post someday on how you can grow this easily in your garden, Once grown it is very easy to maintain. I grew it here and it came out very well too, unfortunately the cold weather killed it, planning to grow an other one again. Ok,

METHOD
Wash the peeled skin of Chayota/Chow-Chow
Take a pan heat a tsp of oil put these into the pan and fry in a low flame, or sprinkle water and cook them for a while until they kind of change their colour or become bit soft, keep aside and allow them to cool.

Frying or cooking them for 10 minutes removes the raw smell. So, do it either way you want.
Take the same pan heat a tsp of oil, now add one by one all the Ingredients except for coconut, salt and Asafoetida, fry them until all of them change colour. Roast tamarind as well or sometimes what I do hold it in a Pakad/tongs and show it to the flame directly turning it around,

Put them all out in a plate to cool down

Switch of the stove add the freshly grated coconut give it a 1 minute toss and turn, remove it on to the food processor or mixie, with required salt and pinch of Hing and grind them with little water into a Thuvaiyal / Thogayal consistency.**
Enjoy it with a tsp of oil/Ghee and warm rice, mix and eat, Or use it as a side dish with Dosa, Idli, Chapati etc.NOTE:
Chillies you can always vary as how spicy your taste buds can tolerate!
It is always good to balance spice (Chillies and Pepper) and Sour (Tamarind)
**Thuvaiyal / Thogayal consistency means it will be where it will be more like a thick batter , which is usually made to eat it with rice.
You can add water to change the consistency and use it with Idlies, Dosas etc.

Share this:

Like this:

LikeLoading...

About me

Hello and welcome, I am Jayasri – As every other food blogger says, I am the Author, writer, cook, Recipe creator and photographer and all other roles behind this blog.
An e-diary showcasing my Journey through the spices and condiments in my everyday life. vegetarian and Vegan recipes with healthy cooking and baking bites for a healthy lifestyle. For any queries and feed back contact me by dropping an email - Jayasri.myvegfare@gmail.com Read More…

Never miss a post! Get it straight into your inbox

Top Posts & Pages

connect with me…

Hello and welcome, I am Jayasri – As every other food blogger says, I am the Author, writer, cook, Recipe creator and photographer and all other roles behind this blog. An e-diary showcasing my Journey through the spices and condiments in my everyday life. vegetarian and Vegan recipes with healthy cooking and baking bites for a healthy lifestyle. For any queries and feed back contact me by dropping an email - Jayasri.myvegfare@gmail.com Read More…